Methi Pakora | Deep fried fenugreek fritters

Whats not to like in Pakoras ? (aka Pakodas in South India) - these gramflour fritters are popular as street food as well as quick snacks for both kids or unexpected guests. Yes, moderation is the key. We dont deep fry even puris that often but when I made these, they flew off the shelf (rather pan) in no time...

Addition of fenugreek leaves was a last minute brain wave (call it requirement) as I had run out of onions (which was the original plan). But glad we made it and munched happily. It was perfectly spicy so we didnt even need any ketchup to go with it... Make a batch as this goes to BM#53 and Kids Delight hosted by Sandhya.

Hope you enjoyed this week's series with Sprouts Sundal, Dahi Ragda Chaat and today's Methi Pakora. Stay tuned till next week with another theme....

Similar recipes:

Onion Pakoda (onion fritter)

Gatti Pakoda (dense and crunchy gramflour fritters)

Prep time : 15 mins | Frying time : 15 mins | Serves : 4

- spice level : medium to high.

Vegan fritter with gramflour and fenugreek 

Ingredients:

• Besan / Kadalai maavu / gram flour - 1 cup
• Rice flour - 3 tsp
• Salt - to taste
• Finely chopped fenugreek / methi leaves - 1/2 cup (fresh or frozen)
• Red chilli powder - to taste (about 1 1/2 tsp ) - adjust to taste
• Hing - a generous pinch
• Turmeric  - a dash
• Ajwain / carrom seeds - 1/2 tsp
• Crushed whole coriander seeds (dhaniya) - 1/2 TBSP (optional)
• Oil - to deep fry - divided use.

Method:

1. Sieve the flours together with salt. Add a ladle of hot oil (heated separately for 1 mins) and gently mix with a spoon. Now add the rest of the ingredients (except the oil for frying) and mix well. 
2. Methi leaves would leave out water in 2-3 mins. Add water very slowly (max 1/4 - 1/3 cup) and make a thickish batter. check for spice and salt
3. Keep the rest of the oil on medium-high heat. Use a greased spoon or wet hands to drop small pakoras (or bite sized pieces) into the hot oil once ready. Be sure not to overcrowd the frying pan (or kadai)
4. Fry on medium heat turning the batch over in the oil occasionally. Fry till golden brown and drain on kitchen towels.  Fry the rest of the batches similarly.
5. Serve hot when crispy.